Show KmII ltnnillnl Clues M > Nice small cheese may bo made for homo hoe In tills way Tho milk of two cow < may bo net at night In u deep pall In cold water Tim will check tile ric Ing of tho cream Tho morning milk may then bo raised with the milk of the prevlou evening after It tune ben warmed to tho name heat 5 i the new milk Tho rennet of which one ounce Is I enough far 100 pound of milk nnd 10 pound of choice II I atlrred In the warm milk In u proper veiwel This Is I covered and loft until tho curd II 1 made and becomes tough enough to lot lifted with tbo finger itt then cut by a w tongbladeri knife Into nqtiareo of an Inch no ta to liberate the whey When tho whey ban partly ncpnraM It li I dipped off by mesa ot a shallow dlh without breaking the curd The whey Ii I then heated to 100 decree and I poured on to the curd which Ie I con 1 to keep In tIle Jitco After half an hour tho card will become tough enough to lift without breaking when the whey la I nil drawn off and tho curd Is I broken tip with the hand and hmpcl totem li more of the h1 ladiiiinnff Thl will taka up half nn hour The i curd Is I again broken and thin whey care fully IIrtttflft out by hand to tho cream may rot escape It IA I then left another half hour when It Is I again broken and Mlted at the rate of two ounce of finelyground twit to seven pound of curd ant I It placed In a wooden hoop or mold lined wll ii than cloth dlppod li he 1 who The curd Is I premod Into tho mold firm ly and need nn weight or preMlng Wlen It tin willed In tho mold III II I taken out In the cloth nnd net on a board and turned once a day until II I ha formed n monet It should then be rubhnl with butler ant turned ore tonally during tIle curing which win require two or three month In n temperature tem-perature of about CO delltelN V Time |